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  • 1
    Electronic Resource
    Electronic Resource
    FRESH AND PROCESSED QUALITIES OF COUNTRY-STYLE CURED HAMS FROM PUREBRED DUROC AND GENETICALLY UNDEFINED MARKET HOGS (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 14 (2003), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objective of this study was to determine country-style processing differences between hams from purebred Duroc market hogs and market hogs of unknown genetic makeup. Genetically undefined hams purchased from commercial suppliers were sampled the same day as hams from Duroc market hogs. Processing and curing followed standard commercial procedures. After curing, hams were weighed and sliced using a band saw. Slices from the approximate center of the ham were utilized to evaluate cured objective color, moisture content, pH, and salt content. There were no significant differences in cured ham yield between Duroc and genetically undefined market hogs. Intramuscular fat content was greater (P〈 0.05) in hams from Duroc market hogs when compared to the hams from genetically undefined pigs. Subjective color, marbling and firmness scores were higher (P〈 0.05) in hams from Duroc pigs. Objective color evaluation of cured, center-slices favored the hams from Duroc market hogs.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.2003.tb00705.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Sugar and Soluble Solids Changes in Refrigerated Sweet Corn (Zea mays L) (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Three sweet corn (Zea mays L) genotypes, one cultivar each, were tested for sugar and soluble solids changes at 6°C for 5 days. Genotypes and cultivars were sugary (su), ‘Silver Queen’; sugary enhanced (se), ‘Incredible’ and super sweet (sh 2), ‘How Sweet It Is.’ Fructose, glucose, sucrose, maltose, total sugars and °Brix were measured. Sucrose predominated. Generally, °Brix, fructose, glucose and sucrose decreased and maltose increased, sh 2 had lowest °Brix and highest sucrose and total sugars, and su had highest °Brix and lowest sucrose and total sugars, su consisted of 3.8% total sugars (DWB); se, 7.2% and sh 2, 10.9%. Overall correlation coefficient between °Brix and total sugars was −0.99.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05515.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Effect of the Parabens With and Without Nitrite on Clostridium botulinum and Toxin Production in Canned Pork Slurry (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Antimiciobials were evaluated in thioglycollate broth at pH 6.5 for the ability to inhibit growth and toxin production by C. botulinum 12885A and ATCC 7949 (Type B). Methyl, ethyl, propyl, and butyl parabens (0.1%) and sorbic acid (0.2%) were effective in inhibiting growth of C. botulinum 12885A and ATCC 7949 in broth. Ethyl, propyl, and butyl parabens (0.1%) and sorbic acid (0.2%) inhibited toxin production by both strains in culture medium. Ethyl, propyl, butyl parabens (0.1%) and sorbic acid (0.2%) were individually added to a comminuted pork slurry having salt and sugar, with or without 40 ppm sodium nitrite. Cans were inoculated with a mixture of C. botulinum 12885A and ATCC 7949 spores. The canned product was abused by holding at 27°C and was observed over a 3-month period for swollen cans. Swollen cans were examined for botulinal toxin by the mouse bioassay. Propyl and butyl paraben did not inhibit or delay toxin production. Ethyl paraben with or without nitrite delayed toxin production for 4 wk. Sorbic acid inhibited toxin for 3 wk; when 40 ppm nitrite was added to the sorbic acid treatment, toxin production was delayed for 4 wk.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb05000.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Proximate, Nutritional and Microbiological Analyses of Milk-Sweet Potato Mixtures Fermented with Yogurt Bacteria (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Milk, sweet potato (SP), sucrose and gelatin mixtures were fermented with yogurt bacteria. SP comprised 14, 16 or 18% of the milk-SP mixture. As SP increased, the following components decreased (dry weight basis, except for moisture): moisture, 81.3-79.7%; fat, 8.5-4.9%; and calculated calories, 1,726-1,651 kJ/100g (412-396 Kcal/ 100g). Likewise, these components increased: nitrogen-free extract, 66.3-69.8% and vitamins C, 0.30 - 0.41 mg/100 g and A, 971-1,252 retinol equivalents/100g. On average, the product contained 19% protein, 3.8% ash and 2.5% dietary fiber. The lactic acid bacteria count in the product after 6.5 hr incubation was log 8.2 (1.585 x 106) CFU/g.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05355.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Ozone and Chlorine Treatment of Minimally Processed Lettuce (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objectives of this research were to determine the effectiveness of ozone in combination with chlorine on the microbiological and sensory attributes of lettuce as well as the quality of the water used for processing commercial lettuce salad. Iceberg lettuce was inoculated with 8.0 log CFU/g microorganisms isolated from spoiling lettuce, treated with combinations of chlorine and ozone, and analyzed microbiologically. Commercial salads rinsed with chlorine, ozone, or a mixture were evaluated for sensory acceptability. Chlorine, ozone, and chlorine-ozone reduced aerobic plate count up to 1.4, 1.1, and 2.5 log, respectively. As determined by appearance, commercial lettuce salads treated with chlorine, ozone, or a combination had a shelf life of 16, 20, or 25 d, respectively. Using an ozone-chlorine or ozone rinse for commercial lettuce salads, there were no visible turbidity changes in process water. The quality of the water remained constant for longer periods of time making it available for longer reuse. Therefore, chlorine-ozone combinations may have beneficial effects on the shelf life and quality of lettuce salads as well as on the water used for rinsing or cleaning the lettuce.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb05799.x
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    Paper (German National Licenses)
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